Yield: 1 (9x5-inch) loaf
Active Time: 30 minutes
Total Time: 5 hours
In a large bowl, mix together flour and sea salt. Pour in milk mixture and mix until the dough comes together to form one solid ball. Allow dough to rest for 10 minutes.
Then, by hand or in a stand mixer fitted with a dough hook attachment, knead dough for 10 minutes.
Allow dough to rest 10 minutes more, then once again, knead dough for 10 minutes.
Place dough in a large oiled bowl and cover tightly with plastic wrap. Allow dough to rise 1 1/2 to 2 hours.
Oil a loaf pan with olive oil and preheat oven to 375 degrees.
Unwrap the bowl and punch the dough down in one swift gesture. Transfer dough to a work surface. Fold edges of the dough towards center, flip it over, then shape it into a circle, rotating the dough in your hands clockwise, gently elongating the shape to fit your loaf pan. (Check out this tutorial for more step-by-step instructions.) Place into prepared pan and allow it to rise again until double in volume. Brush cream onto top of loaf. Bake for about 45 minutes, or until bread is deep golden in color. Cool before removing from pan.